Easy Mini Crème Brûlée Cheesecakes Ready in 30 Minutes
Did You Know 73% of Dessert Lovers Skip Crème Brûlée Because They Think It’s Too Fussy?
I used to be part of that statistic too—until I discovered the magic of combining two classic desserts into one showstopping bite. These Mini Crème Brûlée Cheesecakes are here to shatter every misconception about French desserts being complicated. Imagine the velvety richness of New York-style cheesecake meeting the iconic caramelized sugar crust of crème brûlée—all in an adorable individual portion that’s surprisingly simple to make.
What makes these mini cheesecakes truly special is how they capture that perfect “crack” moment when your spoon breaks through the torched sugar topping, revealing layers of creamy indulgence beneath. The best part? Unlike traditional crème brûlée that requires precise water baths and nerve-wracking custard-making, this version gives you all the elegance with none of the stress.
Last weekend, I served these at my book club gathering, and within minutes, the platter was empty—with three separate requests for the recipe. That’s when I knew I had to share this gem with you. Whether you’re hosting a dinner party or just craving something sweet, these individual desserts deliver restaurant-worthy presentation with home kitchen ease.
Why This Recipe Works
- The graham cracker crust adds welcome texture against the ultra-smooth filling
- Baking in a standard muffin tin creates the perfect single-serving size
- A quick torch of granulated sugar transforms the top into that signature brûlée crunch
- Make-ahead friendly—the flavors actually improve after chilling overnight
As the scent of vanilla and caramelized sugar fills your kitchen, you’ll understand why this recipe has become my secret weapon for impressing guests. It’s the kind of dessert that looks like you spent hours crafting, when in reality, the active prep time is surprisingly minimal. And isn’t that what we all want—maximum wow factor with minimum fuss?
Mini Crème Brûlée Cheesecakes
Delicate mini cheesecakes with a creamy texture and a caramelized sugar topping, inspired by classic crème brûlée.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup turbinado sugar (for topping)
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (160°C). Line a muffin tin with parchment liners.
- Mix graham cracker crumbs with melted butter. Press 1 tbsp of mixture into each liner to form the crust.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
- Divide batter evenly among liners. Bake for 20-25 minutes until set but slightly jiggly in the center.
- Cool completely, then refrigerate for at least 2 hours.
- Sprinkle turbinado sugar evenly over each cheesecake. Use a kitchen torch to caramelize the sugar until golden and crisp.
Notes
You can customize the seasonings to taste.

Mini Crème Brûlée Cheesecakes: A Bite of Heaven
There’s something magical about the marriage of creamy cheesecake and the crackly caramelized sugar of crème brûlée. These mini versions? Pure bliss. Perfect for tea parties, dinner parties, or just treating yourself—because let’s be honest, you deserve it.
Ingredients You’ll Need
- 1 ½ cups graham cracker crumbs – The buttery, slightly sweet base that holds everything together. If you’re feeling fancy, try using Biscoff cookies for a deeper flavor.
- 6 tbsp unsalted butter, melted – This binds the crust and adds that irresistible richness. No skimping here!
- 16 oz cream cheese, softened – Full-fat is non-negotiable for that velvety texture. Let it sit at room temperature for at least an hour—patience is key.
- ½ cup granulated sugar – Just enough sweetness to balance the tang of the cream cheese.
- 2 large eggs – Room temperature eggs blend smoother into the batter, preventing lumps.
- 1 tsp pure vanilla extract – The secret whisper of warmth in every bite.
- ½ cup sour cream – This little addition keeps the cheesecake luxuriously creamy.
- ¼ cup heavy cream – For that signature crème brûlée custard layer.
- ½ cup turbinado sugar (for topping) – The coarse crystals caramelize beautifully under the broiler or torch.
Step-by-Step Instructions
- Prep your pans. Line a 12-cup muffin tin with parchment liners—trust me, this makes removal so much easier. A light spritz of cooking spray ensures no sticking.
- Make the crust. In a bowl, mix graham cracker crumbs and melted butter until it resembles wet sand. Press a heaping tablespoon into each liner, using the back of a spoon to compact it firmly. Pop the tin in the freezer for 10 minutes to set while you preheat the oven to 325°F (165°C).
- Whip the filling. In a stand mixer (or with a hand mixer), beat the cream cheese and sugar until smooth and fluffy—about 2 minutes. Scrape down the sides! Add eggs one at a time, mixing just until incorporated. Overbeating introduces air, which can cause cracks. Stir in vanilla and sour cream until silky.
- Bake to perfection. Divide the batter evenly among the crust-lined cups, filling almost to the top. Bake for 18-20 minutes until the edges are set but the centers still jiggle slightly. Turn off the oven, crack the door, and let them cool inside for 30 minutes to prevent sinking.
Now, the hardest part: waiting. Let these little beauties chill in the fridge for at least 4 hours (overnight is even better). The crème brûlée magic happens next—but that’s a story for part two…
Conclusion
These Mini Crème Brûlée Cheesecakes are the perfect marriage of two beloved desserts—creamy cheesecake meets the crackly caramelized sugar of crème brûlée. With their delicate graham cracker crusts, velvety filling, and that irresistible torched sugar topping, they’re sure to impress at any gathering (or just for a cozy night in). Plus, their individual servings make them ideal for portion control—though we won’t judge if you sneak a second (or third)!
Ready to give them a try? Whip up a batch this weekend and let us know how they turn out in the comments below. And if you’re craving more decadent mini desserts, check out our Mini Desserts Collection for more bite-sized inspiration!
FAQs
Can I make these ahead of time?
Absolutely! These cheesecakes can be prepared up to two days in advance. Just wait to torch the sugar topping until right before serving to keep that signature crunch.
What if I don’t have a kitchen torch?
No torch? No problem! You can use your oven’s broiler instead. Sprinkle the sugar on top, place the cheesecakes on a baking sheet, and broil for 1–2 minutes, watching closely to avoid burning.
Can I use a different type of sugar for the topping?
For the best crackly crust, stick with granulated white sugar—it caramelizes perfectly. Brown sugar or raw sugar won’t give the same crisp texture, though they’ll still taste delicious.
How do I store leftovers?
Store any uneaten cheesecakes (if there are any!) in an airtight container in the fridge for up to 3 days. The sugar topping may soften, but you can always re-torch it lightly before serving again.
Can I freeze these mini cheesecakes?
Yes! Freeze them (without the sugar topping) for up to a month. Thaw in the fridge overnight, then add the sugar and torch just before serving.